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Legit Puffy Keto Naan (i.e. Flatbread!) 🍛

This simple gluten free and keto naan yields legit puffy results… at just 3g net carbs! Expect a sturdy, pliable and ultra tasty flatbread; ideal for any and all low carb Indian dishes (think butter chicken!).

Fresh Keto naan with garlic butter and coriander
Gluten Free & Keto Naan (i.e. Flatbread!)

Gluten Free & Keto Naan 🍛

Nice ‘n puffy!

This keto naan (or flatbread?!) is an awesome and quick way to incorporate some ‘bread’ into your busy lives. Needless to say, they’re terrific paired with Indian curries such as my butter chicken; but feel free to use them as wraps, toasted into croutons for salads and soups, and so on.

I’ve also tested it with a variety of flours (see section!), so you guys should be able to adapt this recipe more readily to suit your needs.

But whatever you do, give them a try freshly made with garlic butter and a touch of coriander; simply sublime!

Comparing keto naan with coconut flour and oat fiber
Gluten Free & Keto Naan (i.e. Flatbread!)

The Flours

Super fine almond flour is the base for this keto naan, and you truly do want to try and procure a fine grind (think Anthony’s or WellBees). 

But I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:

  • Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often. 
  • Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable with oat fiber. Oh, and the neat thing about oat fiber is that it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
  • Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough won’t be a as malleable, but results will still be solid.
Keto naan in a butter chicken bowl with cauliflower rice
Gluten Free & Keto Naan (i.e. Flatbread!)

The Method

Couldn’t get any easier tbh! You simply whisk together the flours (very thoroughly!), add them to your food processor, add in a touch of apple cider vinegar (or any neutral tasting one), add in the egg and a touch of water. The dough will then come together into a ball, which you’ll wrap with plastic wrap and knead for a couple minutes (think sort of like a stress ball!).

No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don’t suggest using blenders though, as the dough is quite stiff and it could damage your engine.

Freshly made keto and gluten free naan
Gluten Free & Keto Naan (i.e. Flatbread!)
Dipping keto naan into a butter chicken bowl
Gluten Free & Keto Naan (i.e. Flatbread!)

Keto naan with garlic butter and coriander

Legit Puffy Keto Naan (i.e. Flatbread!)

This simple gluten free and keto naan yields legit puffy results... at just 3g net carbs! Expect a sturdy, pliable and ultra tasty flatbread; ideal for any and all low carb Indian dishes (think butter chicken!).
4.88 from 25 votes
Prep Time 15 mins
Cook Time 5 mins
Resting Time 30 mins
Course Bread, Side Dish
Cuisine Indian, Keto
Servings 4 naan
Calories 157 kcal

Ingredients
 
 

For the garlic butter

  • 1 tablespoon grass-fed butter melted
  • 1 clove garlic ran through a press
  • coriander to garnish

Instructions
 

  • Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 
  • Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  • Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 3-4 days in the fridge). 
  • No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don't suggest using blenders though, as the dough is quite stiff and it could damage your engine.

To cook on the stove-top:

  • Heat up a skillet (preferably) or pan over medium heat, while you roll out the dough until around 1/8″ (3 mm) in thickness. I actually like to use my tortilla press here (I have this exact one) for quick and super even results. But if you want larger naan, simply roll out between two sheets of parchment paper.
  • Heat up roughly 1/4" of cooking oil in your skillet, add the shaped naan, cook until golden, flip and repeat. You want your oil to be hot enough that your flatbread puffs (and even blisters slightly), but be careful that its not actually burning.
  • Brush with garlic butter and garnish with coriander. These naan are best eaten straight away, but they do rewarm surprisingly well!

Notes

The Substitutes

I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:
  • Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often.
  • Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable (as I found out in the naan recipe!). In fact, when yeast is involved, oat fiberhad the best texture out of the lot, arguably as it is a grain. Oh, and the neat thing about oat fiber is that it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
  • Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough won't be a as malleable, but results will still be solid.

Nutrition

Serving: 1naan | Calories: 157kcal | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 351mg | Potassium: 116mg | Fiber: 8g | Vitamin A: 60IU | Calcium: 100mg | Iron: 1.2mg
Keyword gluten free naan, grain free naan, keto naan
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

119 comments

    • They’ll still puff up better in my experience Joyce if you do them in a dry skillet (you can see my keto tortilla recipe for reference as this is a spin off using that dough)- it just does come out actually naan like in texture lightly frying it in some oil.

  1. Amanda says:

    5 stars
    Made this recipe tonight and OMG yet ANOTHER recipe that impresses, is delicious and easy that came from this site! Adding to my keto/gf fav list!!!
    Word of advice, listen to the recipe and let your oil get hot hot hot!

  2. Alene says:

    Thank you for providing a substitute for coconut! I’m on a pretty restrictive Fodmap diet to figure out what is causing probable i.b.s. And coconut is a big no right now.

  3. Sharon says:

    I was getting ready to make this and started reading the reviews and questions…WHERE DOES IT SAY YEAST????? How much? When to add? So confused!!

      • Amer-Inkan@ says:

        I was wondering the same thing, yeast , oat fiber, etc. I thought I was crazy came back to the ingredients list like three times 🤦🏻‍♀️ Thanks for the clarification 😉

          • Gamma says:

            Oh please ignore me! I was able to access the original recipe through the Wayback Machine. Sorry, I couldn’t figure out how to delete my comment while it was under moderation. Thank you!!!

          • Yan says:

            Oh please don’t! I do prefer the neutral taste of oat fiber (and it’s practically zero carb count) to coconut. I tend to buy LifeSource. Can I assume that oat fiber can generally swap coconut flour in your recipes 1 to 1 by weight (unless specifically noted as no-swap)?

      • Gamma says:

        Hi Paola! Would it be possible to get a copy of the original recipe? We loved it, but always used it from the website, and couldn’t find it in either of the cookbooks we bought from you. Since it’s no longer on the website, we were hoping you’d share it so we could continue to use it please?
        Thank you!

    • george says:

      If you print the recipe it has more ingredients and does not match what is on the blog. Argh. I do not have wifi in my kitchen so I need to print it. Dang.

  4. Gamma says:

    5 stars
    AMAZING!!! You did it again Paola! These have become a staple in our house–I make a 3x batch each weekend, freeze and use as needed throughout the week. They make it easy to throw together little wraps and quesadillas (we love your tortillas too, but these work in their place for a lot of dishes we make). I also love to order some Indian takeout (lower carb dishes) and have this with it so I feel like I’m getting the full real experience. They are absolutely at their most delicious fresh out of the pan, but we love them reheated. I make these with de-fatted almond flour (Sukrin can be inconsistent so we’ve started using Erbology–it’s really finely ground and I’d love to get your thoughts on how to use it if you give it a try. We find it requires more liquid, guessing it’s the lack of fat and the finer ground?), and we use active yeast which gives us an incredible rise every time. They blow up nice and puffy and look nearly identical to the real thing. Such a treat to have. I can’t even tell you how grateful I am to you for creating such wonderful recipes!

  5. Holly Keas says:

    5 stars
    These are delicious! I made them smaller and made mini pizzas from it. I let the dough rise a second time and they came out perfect for pizza, or even quesadillas.

    I’m going to play a bit with the recipe and try making a keto pupusa. I’m excited.

  6. Sharon says:

    I have not tried this yet… Sounds yummy! I didn’t see anyone mention that this oat fiber is not gluten-free certified. I really think you should mention that for the novice. Thank you though for all your hard work!

  7. Ana says:

    5 stars
    If i use instant yeast instead of active dry yeast, how much should I use? Will it work to mix instant yeast with dry ingredients and skip the proofing?

  8. charlene says:

    5 stars
    As others stated, mine didn’t really rise (used coconut flour for the oat fibre and honey for the yeast). However, they worked great as a bread side for my butter chicken. Made a double batch and shared with my keto neighbors. Will be making several batches to freeze. These are pretty good as a Keto naan. Thanks so much.

  9. Natalia says:

    5 stars
    These are SO worth making! Legit bread! The structure, the way they blend with other food, it’s amazing. Definately will make larger batches and freeze them because they’re so easy to make and go with curries and other stuff. And I love indian food, and have missed good naans or rotis for so long. Thank you!

  10. Anu says:

    5 stars
    This is lovely! I used honey to feed the yeast and skipped the garlic butter topping as I was in a hurry, but it was still absolutely delicious, perfect with butter chicken! Oh and I also used regular almond flour, not super-fine, as that’s all I had at hand and I don’t think the recipe suffered too much because of it. I made these in advance and reheated two in the microwave for 1 minute between two paper towels, and they were just perfect. Thank you so much for sharing this fantastic recipe 🙂

  11. Amanda Poffley says:

    Hi, this recipe looks like what I’ve been searching for! Can you substitute Lupin Flour for the oat fiber?
    Thanks for your help!

    • Roslyn says:

      I wouldn’t substitute lupin flour for the oat fiber as the oat fiber acts differently than lupin flour. You could try substituting half of the almond flour for lupin flour. Do not sub more than half. If anything do 1/3 lupin flour to 2/3 almond flour of the original almond flour amount See what works best.

  12. Kiera says:

    Hi, I have made these before, but this time I can’t find yeast; all the stores are out of it (just like the toilet paper!). Would these still turn out ok without the yeast? I’m not sure if it is solely for the flavor or if the yeast also contributes to the texture. Thanks.

  13. Adri says:

    4 stars
    Really good. We’re not gluten free so I subbed half the almond flour with vital wheat gluten. Doubled the recipe and made a pizza. I thought it was very good as pizza dough, though next time I will bake at a higher temp. The center of the dough was not quite done enough even though I baked longer than instructed in the original crazy dough recipe. I found the pizza leftovers were great with a good, hard toast on ’em.

  14. Dominika says:

    5 stars
    Hi! Just want to say thank you for this recipe it was amazing and I will definitely be making them again😍😍

  15. Vanessa says:

    I don’t enjoy the texture & flavour of coconut flour. Is it noticeable? Or can I just use almond flour? Love your recipes!

    • Tara says:

      5 stars
      Thank you for this recipe! We made it and loved it far more than Naan recipes without yeast! One question. I will always make more than one batch. Want to quadruple it (and freeze some extras) but do I it need 10tsp yeast or would that number lower? I really doubt it would need that. Is the yeast more for flavour or does it serve an important purpose (like pliability) as mine really did not rise much, but I did get the correct number of Naan.

  16. Siani says:

    Hi there – new to keto and will be making these to accompany my tandoori chicken curry. Can I substitute Apple cider vinegar with something else? Red wine vinegar perhaps?

  17. Teja Pagidipati says:

    This is the best naan recipe I have found in my entire journey of Keto. I am an Indian and crave for roti and naan. I made this yesterday and it came out very well. Thanks for your wonderful recipe.

  18. MacKeto says:

    Thanks so much for sharing these amazing recipes.
    I had a question though as I think I might be doing something wrong? I have tried your naan bread, tortillas and the cinnamon twist. For some reason the breads aren’t as pliable as yours looks and the cinnamon twists, the dough itself was hard to twist, it started to crack and then when baked it became hard. The flavour was there but it was more like a bran taste than the soft fluffy ones in your pictures.

    Help please!

    FYI I used your naan bread recipe as a base for pizza and it was delicious!!!

  19. Arloe Scott says:

    Made this recipe tonight, with some substitutions/additions (sigh, this is why I’m a bad baker – I just fly by the seat of my pants!) – I wanted to report in case other less cavalier cooks are wondering if certain substitutions will work or not! I haaaate the taste of flax meal so I substituted 1:1 with ground chia seeds. I also (stupidly) had no eggs left (doh!) so I was forced to use even more chia as an egg replacement (1tbsp ground chia seeds w/ 3 tbsp water). I was worried that the missing fat from the egg would be an issue, so I threw in a few tbsp of yogurt too, because why not?. Used my tortilla press to shape/flatten, and cooked on the stovetop in a cast iron skillet . Result = no puff at all, but a lovely thin flatbready kind of thing. Made myself a little mini-pizza on one for supper. Taste and texture is lovely 🙂

    • Arloe Scott says:

      5 stars
      Update: Made these again now that I had some actual eggs on hand! Instead of oat/flax, I still substituted half coconut flour and half ground chia seeds. Gave the dough a short rise in lump form, then used my tortilla press to shape and gave them a second rise while they were already shaped (to try to encourage a bit more puff). Cooked them on my outdoor grill (lightly oiled) and they turned out FABULOUS. Devoured them with some baba ganoush. Thank you so much for the recipe!

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